COCONUT CUSTARD PUDDING
"Here's an easy dessert that my whole family loves," says Wilma Lincoln from Grinnell, Iowa. "I use an artificial sweetener when I make it for diabetic dinner guests and pretty it up with a sprinkle of nutmeg."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the eggs, sugar and salt until blended. In a large saucepan, heat milk to simmering. Gradually whisk into egg mixture. Stir in extracts. Pour into ten 8-oz. custard cups. Sprinkle with nutmeg., Place cups in two 13x9-in. baking pans. Add 1 in. of hot water to the pans. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean., Remove cups to a wire rack; cool for 1 hour. Store in the refrigerator.
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Ahsanali Khan
[email protected]I'm not a fan of the texture of this pudding. It's a bit too thick and gloppy for my liking.
GAMING tupe
[email protected]This pudding is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Ugwu Chiamaka
[email protected]I'm allergic to coconut, so I substituted almond milk and almond extract. It turned out great! The pudding was still creamy and delicious, and the almond flavor was a nice touch.
Benett Bruckner
[email protected]This recipe is missing some important details. It doesn't say how long to cook the pudding or what temperature to bake it at. I had to guess and it didn't turn out very well.
Musanje Uzairu Jftcomu
[email protected]I'm not sure what went wrong, but my pudding turned out grainy. I think I might have overcooked it. I'll try again soon and hopefully it will turn out better.
Rokaiah Rashad
[email protected]This pudding is so easy to make, even a beginner can do it. I highly recommend it for anyone who loves coconut and custard.
Jafar Abubakar
[email protected]I topped my pudding with a dollop of whipped cream and a sprinkle of toasted coconut. It was the perfect finishing touch.
vera ajayi
[email protected]I made this pudding in individual ramekins and it was so cute! It's the perfect dessert for a special occasion.
Sheikh Ehsan
[email protected]I didn't have any custard powder, so I used cornstarch instead. It worked just as well. The pudding was still thick and creamy, and the coconut flavor was still prominent.
Guta Hans
[email protected]I added a teaspoon of vanilla extract to the pudding and it really enhanced the flavor. I also used a combination of whole milk and coconut milk, which made the pudding even creamier. Yum!
Keletso Thabane
[email protected]This pudding is a great make-ahead dessert. I made it the night before and it was even better the next day. The flavors had a chance to really meld together. I highly recommend making this pudding ahead of time.
Salma Javed
[email protected]I'm not a big fan of coconut, but I decided to try this recipe anyway. I'm so glad I did! The coconut flavor was very mild, and the pudding was absolutely delicious. I'll definitely be making this again.
Sinha islam sin
[email protected]I made this pudding for a potluck and it was a huge success. Everyone loved it! I even had people asking for the recipe. It's definitely a keeper.
Christos Kousta
[email protected]This is my new favorite dessert! It's so easy to make and it always turns out perfectly. I love the combination of coconut and custard, and the texture is to die for. I highly recommend this recipe.
Sudip Kharel
[email protected]I followed the recipe exactly and it turned out perfectly. The pudding was rich and creamy, with a lovely coconut flavor. I served it with fresh berries and whipped cream, and it was a hit with my family.
Zeeshan Lewantoob
[email protected]This coconut custard pudding was a delight! It had the perfect balance of sweetness and creaminess, and the coconut flavor was subtle but present. The texture was smooth and silky, and it melted in my mouth. I will definitely be making this again!